Slice the Garlic (3 clove) and mince the Pimiento Pepper (2 tablespoon).
Bring a large pot of water to a boil and add the Bucatini Pasta (12 ounce).
While that's cooking, heat a large skillet to medium high with Olive Oil (to taste) to coat. Add the Pancetta (4 ounce) and cook until just starting to crisp. Add the pimientos and garlic and cook for 1-2 minutes.
Deglaze the pan with White Wine (1/2 cup) and cook down for 1 to 2 minutes.
Once cooked to al dente, drain the pasta, reserving the water, and add pasta to the skillet.
Turn off the heat and immediately add the Egg (3), Manchego Cheese (3/4 cup) and Paprika (1/2 teaspoon). Let the heat of the pasta cook the egg into a luscious, creamy sauce. Add as much pasta water as needed to get desired consistency.
Serve it up and top with Freshly Ground Black Pepper (to taste) and extra cheese if desired. Enjoy!